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1
The most difficult and time consuming part of this recipe is julienning the slaw.
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It is important that the cabbage be finely shredded.
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You can use a mandolin or food processor slicing plate to do this.
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4
Once the cabbage is shredded, put it into a large bowl.
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5
The pepper and orange have to be done by hand to get the thinnest julienne possible.
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Core, remove seeds and julienne the pepper and put it into the bowl with the cabbage.
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For the orange, peel it and pull the wedges apart.
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Slice each wedge into thinner wedges, about 1/8.
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Then, thinly slice each of those wedges into strips.
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Its OK if some of them fall apart.
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Put the orange into the bowl with the cabbage.
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Make sure that all the juice that accumulates on the board goes into the bowl as well.
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Mix the cabbage, peppers and orange together with salt and pepper to taste.
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14
This can be done ahead and kept in the refrigerator.
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15
For the prawns: First, peel them, leaving the tail on.
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Set them aside.
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On a plate, mix together flour and 1 teaspoon each of the seasonings.
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Pour panko onto a separate plate.
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Beat egg, butter and milk together in a shallow bowl.
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Butter will become a bit chunky, but whisk the mixture well and it will smooth out.
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Heat about 2 inches of canola oil in a heavy sauce pan to 350 F.
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Season prawns with remaining seasoning.
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Dust them with the flour mixture, dunk them in the egg mixture and then coat well with panko.
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Drop the prawns in the hot oil for about 5 minutes, turning from time to time to brown evenly.
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When golden brown, remove them from the pan and drain them on a paper towel.
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26
You may need to work in batches to get all the prawns cooked.
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Do not overcrowd pan.
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Place 1/4 cup of slaw onto a plate and top with two prawns to serve.
